Simple Summer Flatbread

This month's focus is on eating well with as little time in the kitchen--time-efficient, cost-effective, taste-satisfying college cooking--nothing deserves this title more than this simple flatbread or pizza crust! 

Once the dough rises, it can be refrigerated 2-3 days before grilling or baking--makes enough for four personal size pizzas...each one made to your heart's content with any topping combo imaginable!

(Adapted from The Birchwood Cafe in Minneapolis, MN)

Simple Summer Flatbread

Equipment:

Mixing Bowls

Pizza Pan or stone

Ingredients:

2 tsp dry active yeast

1/2 tsp sugar

2 tsp granulated sea salt 

1 cup warm water

2-3 cups of bread flour

Red Sauce:

San Marzano Tomatoes, hand-torn in their sauce

Kosher salt, to taste

Toppings:

Fresh Mozzarrella 

Basil

Red Pepper flakes

Grated parmesan or pecorino

Instructions:

1. Wash your hands. 
2. Preheat oven to 450-500F degrees.

3. Combine water, yeast, salt, sugar and 1/4 cup of flour. Set aside.

4. Once you notice foaming of the yeast mixture, begin adding just enough flour 1/2 cup at a time until dough begins to form and become "shaggy" without being sticky.

5. Oil a large mixing bowl.

6. Place dough in oiled bowl, cover and set aside in a warm environment to let rise for at least one hour.

7. Once doubled, punch dough, turn it out on a floured board and knead with a little flour by folding dough back on itself with a little flour until no longer sticky. 

8. Divide into quarters when ready to use and stretch or roll out on lightly floured surface.

9. Transfer the flatbread to pizza pan and bake x 5 minutes before toppings.

10. Remove from oven and lightly spoon 1/4 cup of tomatoes and sauce on top--you will think it is not enough--but do not add more.

11. Add mozzarrella, parmesan, and bake at 450F degrees until sauce is bubbly and cheese begins to melt.

11. Broil for 1-2 minutes before removing and topping with basil.

Experiment with any other combos but be careful not to overload the flatbread.
Practice makes perfect!

Pizza Pinwheels

Happy Finals Week, Everyone!
To some of you: Congratulations!

Can you believe another year has passed? Four? (Maybe more for others?)
If you are still stuck studying, cooking can be a real drag when you get home.
I discovered these little bites while browsing on Pinterest: Pepperoni Pizza Puff Pastry Rollups from www.cinnamonspiceandeverythingnice.com

These are so easy and can be made fairly quickly once the puff pastry is thawed.
Even better:  If you don't want to use both roll-ups all at once, wrap one of them into Seran (plastic) wrap and freeze for a future date.

Good luck, Jon, Anthony, Jack, Julianne, advancing college students and other graduates!

Equipment:
Baking Sheet with a rim

Parchment Paper
Rolling Pin

Ingredients:
2 sheets Puff Pastry (ie Pepperidge Farms)
2 Tbls pizza sauce

1/2 - 3/4 cup Mozzarella, shredded
1/2 cup pepperoni bites
1/4 cup parmesan, grated
Sprinkle fresh or dried oregano / thyme / marjoram (whatever you have or all three)
Fresh pepper

Instructions:
1. Wash your hands.
2. Preheat your oven to 400F degrees.
3. Prep your baking sheet with parchment paper.
4. Allow your sheets of puff pastry to thaw so that they don't crack or break. Be patient.
5. Once softened, roll out the puff pastry with a little flour.

6. Add your pizza sauce.

7. Add your mozzarella.

8. Add the pepperoni.

9. Add your parmesan, herbs and pepper.

10. Begin rolling up the entire concoction. If too soft, wrap it in plastic wrap and freezes for 15 minutes.

11. Slice your pinwheels approx. 1/2" thick or according to your preference.

12. Bake for 15-20 minutes until golden brown.

Artichoke, Red Onion and Feta Tart

Earlier this week I published a quick and easy dessert recipe involving puff pastry.  Originally, I had planned to feature a savory and sweet option, but then realized it might be better to just focus on one.  Today, we will use the same steps but use savory ingredients combined with puff pastry to create a quick appetizer or late night alternative to pizza.

Equipment:

Baking sheet or jelly roll pan (baking sheet with edges)

Parchment paper

Small mixing bowl

Fork or whisk

Ingredients:

4 ounces of crumbled feta

1-2 Tbls of half-and-half or cream

14 oz jar of marinated artichokes, drained
1/2 red onion, thinly sliced

Fresh herbs, ie basil, oregano, or majoram, chopped ( or dried )

Puff pastry, thawed & unfolded

1 Egg, slightly beaten with 1 tsp water

Instructions:

1. Wash your hands.

2. Preheat oven to 425F degrees.

3. Un-Roll puff pastry onto baking sheet with parchment paper.

4. Use a knife to score the puff pastry along the edges, leaving a 1/2-3/4 inch border.

5. Combine crumbled feta and cream into a coarse, spreadable mixture.  If you have a blender or magic bullet, you can use this instead.  Add liquid to get a spreadable consistency, but not runny!!

6. Scatter artichokes across the feta-mixture.
7. Add red onions & herbs (or dried spices).

8. Drizzle with a little olive oil & pepper.

9. Brush (or use your fingers / hand) edges with egg wash.

10. Bake @ 425F x 10-15 minutes until edges start browning, then decrease heat to 350F.

11. Bake another 20-25 minutes until crust golden brown.

Don't blink here because you might just miss getting a piece.
Feel free to experiment with mushrooms, leek, zucchini, squash, and other cheeses.  The puff pastry is really just a canvas for ideas.  

Light House Pizzeria

Pizza and college go hand in hand. And if you are anything like our son, you like a smorgasbord of variety. Look no further.

Beyond turning the oven to 450 degrees, you just need to get the fixins on the counter and start assembling! These are easy and scrumptious any which way you like them.

Below are two personal favorites, but traditional combos are good too. Branch out. Let your taste buds live a little.

Light House Pizza

Equipment:

Baking Sheet

Ingredients-The Basics:

1 bag Gyro Bread / 'no pocket' Pita Bread

Pizza Sauce (I suggest San Marzano)

Olive oil 

Shredded Mozzarella cheese

Fresh herbs if possible (oregano, basil)

Add-ons:

Tomatoes, sliced and/or roasted

Mushrooms, Sautéed

Sausage, cooked & drained

Fresh Mozzarella

Pepperoni

Artichokes

Pineapple

Canadian Bacon

Jalapeño, thinly sliced

Instructions:
1. Wash Your Hands
2. Pre-heat oven 450F degrees.
3. Place 3-4 gyro bread rounds on a baking sheet and heat for 4-5 min until just beginning to crisp

4. Remove from oven.

5. Drizzle or brush olive oil onto to rounds.
6. Spread 1-1 1/2 Tablespoons of your favorite pizza sauce.
7. Sprinkle a handful of shredded mozzarella cheese.

8. Begin the journey with your favorite combos:
-Pineapple, Canadian Ham, Fresh Mozzarella, Fresh Jalapeño
-Sauteed Mushrooms & Caramelized Onions (see previous blogs)
-Artichoke Hearts, Canadian Ham, Fresh Mozzarella
-Tomato Slices, Fresh Mozzarella, Basil
-Mushroom & Sausage / Pepperoni

9. Once pizzas are assembled, drizzle with olive oil.  Salt & Pepper. Red Pepper Flakes.

10. Put in the oven for 8-10 minutes until cheese melts and golden brown.

11. Enjoy the flavors, friends, and fun!  They will be back for Light House Pizza!

Visit the Windy City for it's deep dish pizza!

Or Visit www.zazzle.com/bandiliciousinc* for cool Chicago gear!

Like the design, but want a different product?  Just buy the image file at:

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Chicago Retro Mousepad

Chicago Retro Water Bottle